Ingredients:
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Spaghetti – 200 gm
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Cherry Tomato – 10-12 no.
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Red, Yellow & Green Bell Pepper – ¼ each
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Basil – few sprigs
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Parsley (chopped) – for garnish
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Oregano – ¼tsp* Thyme – ¼tsp
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Chilli Flakes – ¼tsp
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Recon Cold Press Sesame Oil – 40 ml
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Salt – To Taste
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Pepper (Coarsely Ground) – ½ To Taste
Method
– Boil the spaghetti a bit over Al-Dente. Drain & drizzle with a tsp of Recon Cold-pressed Sesame Oil, leave aside to cool.
– In a pan, heat 10 ml of Recon Cold Press Sesame Oil & put the cherry tomatoes & Bell peppers, remove in a dish & keep aside.
– Once the spaghetti has cooled, toss in the sauteed vegetables, basil leaves (roughly torn by hand), oregano, thyme, chilli flakes, seasoning & 10 ml of Recon Cold Press Sesame Oil in a salad bowl and mix.
– Drizzle a tsp of Recon Cold Pressed Sesame Oil on top & garnish with chopped parsley
Cooking Instructions:
Spaghetti to be boiled a bit over al-dente & vegetables to be sautéed on low flame.
Serving Temperature:
To be served at room temperature.
